Spanish Omelet
Recipe GLPR1f4fd20d04656e
A classic Spanish omelet made with eggs, fresh tomatoes, bell peppers, melted yellow cheese, and sautéed mushrooms. This vegetarian main course is quick to prepare and delivers wonderful flavors in every bite.
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Ingredients
3 Eggs
3 Tomatoes, chopped
4 Bell peppers, diced
4 slices Yellow cheese slices
¼ tin Canned mushrooms, drained
Directions
Heat a non-stick skillet over medium-high heat. Add the diced bell peppers and sauté for 3 minutes until they begin to soften.
Add the drained mushrooms to the skillet and continue cooking for 2 minutes, stirring occasionally.
Add the chopped tomatoes to the pan and cook for 2 more minutes until they release their juices. Season with salt and pepper to taste.
In a bowl, crack the eggs and beat them together until well combined.
Pour the beaten eggs over the vegetable mixture in the skillet, distributing evenly. Cook without stirring for 3 minutes until the edges begin to set.
Arrange the cheese slices over the top of the omelet and cook for another 2 minutes until the cheese melts and the center of the omelet reaches 160°F internal temperature.
Slide the omelet onto a cutting board, cut in half, and serve immediately while warm.
